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Juicing Tips &
Techniques
- Juicing avocados or bananas produces a puree rather
than a juice. (We reccomend blending them instead)
- Form leafy vegetables into compact balls or rolls before
inserting into juicer feed chute.
- One pound of raw produce usually yields one cup (8
ounces) of juice. (Yield depends on the juicer, some are more effective)
- When working with large quantities of fruits and
vegetables, be sure to stop unit to empty pulp bin as it begins to fill. The
cutter/strainer should also be cleaned, as the extraction will decrease considerably.
- If you desire a clear juice, filter juice through
layers of cheesecloth or a coffee filter. This will also remove any foam which results
during juicing.
- To keep juices from discoloring during storage, add a few
teaspoons of lemon juice.
- When storing juices, to minimize nutritional loss, store in
an air tight container with no extra air space (add extra filtered water to take up the
extra air space) or better yet, use a food saver to remove all air.
- Serve juices immediately, as the flavor and nutrient
content decreases rapidly when juices are stored. If it is necessary to juice fruits and
vegetables some time before serving, cover container tightly and refrigerate. Do not store
for more than 24 hours.
- The flavor, color, and consistency of freshly juiced
fruits will be different from canned juices.
- Substitute fruit or vegetable juices for stock or
water in cooking.
- Some pulp remaining in juice is normal. It increases
the juice's flavor and nutritive value.
- Potato juice can be used in place of cornstarch or
flour as a thickening agent in gravies and soups.
- Vegetable juice mixed with carrot juice will produce a
sweeter vegetable flavor.
- Freeze vegetable pulp for use in making soups.
- The softer the texture of a fruit or vegetable, the
thicker the juice produced. Apricots, peaches, pears, melons, and strawberries are soft
textured fruits. The juice that is extracted from these fruits is very thick and is known
as nectar. It is best to combine these juices with thinner juices, such as carrot, apple,
etc. Beet greens, parsley, spinach, and watercress yield very rich and thick juices. They
are very strong-flavored and taste best when combined with other fruits and vegetables.
- You may always strain the juice with a strainer to
further reduce pulp and foam.
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